Number of Articles: 3 | ||
1 | UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY | |
Volume 4, Issue 5, November and December 2019, Page 197-198 | ||
A.A. El-Bedawey; E. H. Mansour; Mona A. M. Aly; Amal A. A. Hassan | ||
2 | QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE | |
Volume 4, Issue 4, September and October 2019, Page 141-151 | ||
A. M. Ezzeldeen; E. H. Mansour; Mona M. Ali; Amal A. Hassan; A. A. El-Bedawey | ||
3 | Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties | |
Volume 7, Issue 4, April 2016, Page 255-264 | ||
I. R. S. Rizk; Nessrien M. N. Yasin; Hemat E. El-sheshetawy; M. G. E. Gadallah; H. M. M. Ezz-El-Arab | ||